- 1/2 cup quick oats or quinoa flakes, loosely packed (40g)
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1 medium (1/2 cup) mashed over-ripe banana (120g)
- 1 can white beans (250g without liquid) or 250g cooked beans
- 1/4 cup peanut butter or allergy-friendly substitution
- 1/4 cup pure maple syrup or honey (For a sugar-free version, click here)
- 2 tsp pure vanilla extract
- optional handful mini chocolate chips, crushed walnuts, shredded coconut, pinch cinnamon, etc.
Preheat the oven to 350 F and line 8-9 muffin cups. Drain the beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean taste. Blend all ingredients until smooth in a blender or high-quality food processor. (If using a blender without a tamper, stop occasionally to stir ingredients with a spoon so they will blend evenly.) Pour into the muffin cups – don’t overfill or they will rise and then sink in the centers. Bake 20 minutes. They will look underdone – let sit 20 minutes and they will firm up. (I like to bake for only 16 minutes and then refrigerate overnight, because I like the texture a little underdone even the next day.) As mentioned earlier in the post, these muffins are supposed to be fudgy, not fluffy and flour-y like traditional muffins. Not everyone will be a fan of the texture, but if you like my black bean brownies, then you will probably like these as well! Muffins last for 3-4 days refrigerated or 2-3 weeks frozen.
Total Time: 20m Yield: 8-9 muffins Print This Recipe 4.91/5
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